Confetti Chicken Spaghetti Casserole
Cook the raw vegetables in the microwave until tender or saute in butter until tender. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of...
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Grater
- Aluminum foil
Ingredients
- 2 pound(s) cooked and diced chicken breasts
- 4 stalk(s) celery, chopped
- 1 medium green pepper, chopped
- 3/4 cup(s) chopped onion
- 2 can(s) original Rotel tomatoes (10 oz each)
- 1/2 stick(s) butter
- 1 can(s) English peas, drained (8.5 oz)
- 1 can(s) chopped black olives (2.25 oz)
- 1 can(s) chopped water chestnuts (5 oz)
- 16 oz package(s) vermicelli, cooked
- 1 1/2 pound(s) Velveeta cheese
- 16 ounce(s) shredded cheddar cheese
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